The smell of fish is largely a result of them being exposed to the atmosphere for too long – and so the strenght of the smell varies. Here is a passage that effectively points out the cause.
“Studies in the last few years have shown that trimethylaminuria results from defects in an enzyme that breaks down trimethylamine, a byproduct of protein digestion released by bacteria living in the gut. This small molecule–the compound that gives fish their fishy odor–smells foul or garbagelike at low concentrations and fishy in larger amounts.”
I apologize that this is not a direct answer to your question, but I believe that it’s direction implies that the “fish smell” is a result of a chemical process that occurs in most if not all fish.
For most species, truly fresh fish is almost odorless. Fish begin to smell “fishy” when deterioration sets in, often caused by incorrect storage practices that bring about the release of oxidized fats and acids through bacterial and enzymatic action.
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